Comedores comunitarios sostenibles como estrategia de seguridad alimentaria y nutricional en zonas vulnerables de Honduras

Sustainable food systems are essential links in addressing NSF in vulnerable populations. In Honduras, community kitchens represent a comprehensive strategy that guarantees access to food and strengthens social cohesion. The objective of this study is to analyze their viability through a sustainable management model, employing a mixed approach with interviews with NGOs, local institutions, and community leaders, and surveys of 318 households. The results show that most households are tied to a single income and allocate a large portion of their resources to food purchases. Local production focuses mainly on staple grains, which limits dietary diversity. More than 80% reported days without consuming some type of food in the last 6 months, and more than 75% did not receive food support. However, community kitchens were highly accepted (93%) and willing to volunteer (97.5%), demonstrating the existence of social capital conducive to their sustainability. In conclusion, the sustainable management of this model depends on the coordination of determining factors (social, technical, financial, and regulatory), constituting strategic spaces for human development and not just a support response.